STEAMED AUSSIE SEAFOOD DIM SUM

By BobD

Ingredients

• These delightful morsels are easier to make than you think, and can be filled with all manner of seafood,
• or even adding some ground pork.
• If you don’t have a bamboo steamer, use a stainless steel one, or place a wire rack inside a large wok that has a tight sealing lid
• Filling
• 8 ounces boneless, skinless Australian fish - Hiramasa, Tuna, Ocean Trout, Barramundi
• 7 ounces peeled raw prawns, crab or lobster, chopped
• 1 green onion, finely sliced
• 2 tablespoons grated ginger
• 1 small carrot, finely grated
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 3 teaspoons rice flour or cornstarch
• Salt and pepper to taste
• 18-20 wonton wrappers
• Dipping Sauce
• 2 tablespoons rice wine or sherry
• 2 tablespoons soy sauce
• 1 teaspoon palm sugar or sugar
• 1 teaspoon finely sliced green onion

Preparation

Step 1

To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.

Dice the fish and place in a food processor. Press the pulse button until coarsely ground. You can also
just chop the fish very finely with a knife. Add the remaining filling ingredients and pulse a few times just to combine.

Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre.

Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling,
pinching to form a shape like an open coin purse.

Repeat with remaining filling and wontons.

Lightly oil the base of a bamboo steamer and place the steamer over a pan of boiling stock or water (for
extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).

Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.